Welcome to the World's First Great Big Vegetable Challenge! Six years ago we went on a vegetable journey of a lifetime. A 7 year year old boy named Freddie and his mother faced up to the challenge of turning him from a Vegetable-Phobic into a boy who will eat and even enjoy some of life's leafier pleasures. We ate through the alphabet of vegetables...and returned to tell the tale. Join our Great Big Veg Challenge!

Thursday, March 19, 2009

Roast Trout, Sweet Potato and Broccoli Chowder

I have been working on creating delicious soups which won't result in my children being hungry an hour later. Chowders are the way forward...Have also worked out that it is a good idea to test-drive meals at home, so that the first time Freddie comes across a new dish isn't in the school canteen. Because there is nothing worse than opening your lunch box, staring inside and thinking, "This sucks."So try this out... Freddie and Alex gave this recipe 8 out of 10.

Trout, Purple Sprouted Broccoli and Sweet Potato Chowder

Makes 4 servings (generous)2 trout fillet portions (or try salmon fillets if you prefer)1.2 litres of vegetable stock1 medium sweet potato, peeled and diced into 1 inch cubes2 large potatoes, peeled and diced into 1 inch cubes200gr of purple sprouted broccoli (or ordinary broccoli florets)1 small tub of creme-fraiche1 tablespoon of olive oilA few strands of saffron if you have some - but its not essential

In the oven at 180C for 20 minutes roast the fish fillets, covered with foil. Remove the skin. On the hob in a large pan, add 1 tbsp of olive oil and on a medium heat saute the cubed potato and sweet potato for about 5 minutes, stirring all the time until they are softened. Add the stock. Bring to boil and then simmer gently with lid on for 10 minutes. Add the broccoli, which should have the larger stalks removed - just include the delicate florets. Simmer for another 6 minutes until the florets are softened. Season with salt and pepper and if you have some, a few strands of saffron to add a lovely yellow colour. Stir in the creme-fraiche and then serve with hot bread.To serve in a food flask, allow to cool and then bag into portion sizes and freeze. Defrost thoroughly the night before you need it - and heat up thoroughly ready for the food flask.